Pineapple Cream Cheese Pound Cake: A Tropical Twist on a Classic Favorite
If you’re looking for a dessert that’s rich, velvety, and bursting with tropical charm, this Pineapple Cream Cheese Pound Cake is about to become your new go-to recipe. Classic pound cake lovers will adore how the tangy cream cheese and sweet crushed pineapple come together to create an incredibly moist, tender crumb while still delivering that signature dense pound-cake texture. It’s the perfect blend of nostalgic Southern baking and sunny island flavor—simple enough for everyday baking yet elegant enough for celebrations.
This cake begins with a buttery cream cheese base enriched with six eggs for luxurious structure and moisture. The addition of crushed pineapple brings a bright sweetness and gentle tartness, balancing the richness and keeping every slice wonderfully soft. And it doesn’t end there—once cooled, the cake is finished with a silky pineapple glaze that adds just the right touch of sweetness and shine.
Whether you’re hosting brunch, planning a spring or summer gathering, or simply craving a comforting homemade treat, this cake delivers every time. Plus, it slices beautifully and stays moist for days—making it a reliable make-ahead dessert for parties and potlucks.
Why You’ll Love It
- Ultra-moist texture thanks to cream cheese & pineapple
- Bright tropical flavor that feels refreshing but still cozy
- Bakes beautifully in a bundt pan for effortless presentation
- Make-ahead friendly—even better the next day
- Simple pantry ingredients—nothing fancy, but tastes gourmet
Ingredients
For the Cake
- 1 1/2 cups unsalted butter, room temperature
- 1 (8 oz) block cream cheese, room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (8 oz) can crushed pineapple, drained (reserve juice)
For the Pineapple Glaze
- 1 cup powdered sugar
- 2–3 tablespoons reserved pineapple juice
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Prepare the Pan & Oven
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan generously. - Cream the Base
Beat butter and cream cheese until smooth and fluffy. Gradually add sugar and beat 4–5 minutes until pale and airy. - Add Eggs
Mix in eggs one at a time, fully incorporating each before adding the next. - Add Dry Ingredients
Combine flour and salt; add gradually to batter, mixing just until blended. - Fold in Pineapple
Gently stir in crushed pineapple by hand. - Bake
Pour into pan, smooth top, and bake 75–85 minutes. A toothpick should come out clean. - Cool & Glaze
Cool in pan 15 minutes, then invert and cool completely. Whisk glaze ingredients and drizzle over cake.
Baking Tips & Troubleshooting
- Sinking center? Ensure oven is fully preheated and don’t open door early.
- Dry texture? Start checking at 75 minutes—overbaking dries the crumb.
- Runny glaze? Add powdered sugar 1 tbsp at a time.
- Lumpy glaze? Sift powdered sugar before mixing.
Storage
- Room temp: 3 days in airtight container
- Refrigerator: Up to 7 days (bring to room temp before serving)
- Freezer: Freeze unglazed up to 3 months
- Best made a day ahead to let flavors deepen
Final Thoughts
This Pineapple Cream Cheese Pound Cake is everything a great dessert should be—comforting, nostalgic, and just a little indulgent. The pineapple gives it a sunny sweetness that feels special without complicated steps or exotic ingredients. Whether served with a cup of tea, topped with whipped cream, or simply enjoyed on its own, this cake promises tender bites infused with tropical flair in every slice.
Bake it once, and it will earn a permanent spot in your recipe collection. 🍍✨
